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spanish chicken and rice in a pot fresh out of the oven.
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4.60 from 52 votes

One Pot Spanish Chicken and Rice

This One Pot Spanish Chicken and Rice is packed with great flavors and vibrant colors! Easy to make and all in one pot, from the stove top to the oven, dinner is ready with no fuss!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Spanish
Keyword: one pot recipes, spanish chicken, spanish chicken and rice, spanish chicken recipe
Servings: 6
Calories: 329kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 6 chicken thighs with bone and skin
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 large onion chopped
  • 6 cloves garlic minced
  • 2 red bell peppers chopped
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 1½ cups long grain rice uncooked
  • 28 ounces crushed tomatoes
  • 2 cups chicken broth low sodium
  • ½ cup olives pitted and sliced
  • 1 tablespoon parsley chopped
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (204°C).
  • In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown. Season generously with salt and pepper. Turn the thighs over and sear until golden. Transfer the thighs onto a plate and set aside.
  • To the same skillet add the onion, garlic and bell peppers. Cook for about 3 to 5 minutes until the onion and peppers are soft. 
  • Add the red pepper flakes, smoked paprika, bay leaf, tomato paste and stir. Season with salt and pepper as needed.
    process shots showing how to make one pot spanish chicken and rice.
  • Stir in the rice, crushed tomatoes and chicken broth. Bring to a boil.
    process shots showing how to make one pot spanish chicken and rice.
  • Transfer the chicken back to the skillet on top of the rice. Place the skillet in the oven and bake for about 45 minutes or until the rice is cooked through. You could cover the skillet for the first 30 minutes and then remove the lid for the last 15 minutes.
    process shots showing how to make one pot spanish chicken and rice.
  • Garnish with olives, parsley and serve warm.

Video

Notes

  1. If you use brown rice, cook for an additional 15-20 minutes, or until the rice is tender.
  2. You can use any type of chicken you prefer. If you're using chicken breasts, cook for an additional 10 minutes in the oven.
  3. Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 29g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 716mg | Potassium: 951mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1926IU | Vitamin C: 68mg | Calcium: 87mg | Iron: 4mg